Pineapple Upside Down Cake

A classic, Home Economics grade recipe for the crowd-pleasing, Pineapple Upside Down Cake. This cake is often forgotten, but when you make it, always a hit!

Pineapple Upside Down Cake

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EAT AND TELL!!! Let us know if you tried –  Pineapple Upside Down Cake

Pineapple Upside Down Cake

Author: Shana Shameer

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 1 hr

Servings: 8

Description

This recipe calls for simply arranging the pineapple slices and cherries in a buttered, sugared pan and pouring the batter over them. The sweetness from the canned pineapple juice and the cake batter itself will still create a pleasant, fruity cake. If you prefer, you can prepare caramel to go on the bottom of the pan.

Ingredients:

Servings

• ½ cup Brown sugar (dark or light according to preference)
• ¾ cups Butter (melted or only 5 tbsp if using sf oil)
• ¹⁄₂ cup Sunflower oil
• 1 can Pineapple slices, drained (good quality) (unsweetened can of pineapple slices is preferred)
• ¾ cup of the Pineapple water from the can (can add water to make ¾ cup)
• Maraschino cherries and desiccated coconut (Optional - As needed)
• 1½ cup All purpose flour
• 2 tsp Baking powder
• ½ tsp Salt
• 1 tsp Vanilla extract
• ½ cup granulated white Sugar (we prefer 1 or 2 tsp less than a 1/2 cup)
• 3 Eggs, seperated (we need 3 whites and 2 yolks only)
• A pinch Cream of tartar

Instructions

1. Preheat oven to 400º F/205ºC.
2. Melt butter.
3. Brush a 8” or 9 ”/20-23 cm cake pan very lightly with some of this butter.
4. Mix 5 Tbsp of the melted butter with the brown sugar and ¼ cup(only) of the pineapple juice/water.
5. Pour over bottom of the pan.
6. Optional – Sprinkle a thin layer of desiccated coconut before laying the pineapple. This adds attractiveness and bite. It is not essential.
7. Place pineapple rings over this decoratively, pressing gently into the brown sugar.
8. Also optional- place maraschino cherries in center of pineapple rings for color.
9. Set the pan aside and prepare the batter.
10. In a food Processor/Mixer, Process the sugar to a fine grain- about 30 seconds). Helps to achieve and lighter cake.
11. Sift the flour 3 times. (Recommended for a lighter cake).
12. Mix together the sifted flour, baking powder, salt with a fork. Set aside.
13. Using an electric hand whisk attachment, whisk the egg whites in a sterile bowl till foamy. Add cream of tartar and continue whisking till soft peaks form. Then whisk with hand till you achieve stiff peaks. Set aside.
14. In a processor with a whisk attachment or by hand – whisk the 2 egg yolks with the fine sugar till you achieve a pale yellow color. Set aside.
15. In a cup mix the sunflower oil, remaining pineapple water/juice and the vanilla extract.
16. Add this oil mixture to the whisked egg yolk mixture and incorporate well with a plastic spatula.
17. Next add the sifted flour mix, a little bit at a time and incorporate well.
18. Now fold in the egg whites swiftly and gently.This should be done as quickly as possible without over mixing. Tiny specks of white are okay.
19. Pour over the prepared cake pan. Tap the pan 3 times on the kitchen counter to remove air bubbles.
20. Bake for 30 Minutes. Allow cooling on wire rack for 10 minutes.
21. Go around edges with a sharp knife and Invert onto nice serving plate.
22. Beautiful! Every time!

Keywords: pineapple upside down